April 23, 2009 (Critical Procedures)

January 30, 2009 (Routine)

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
• 0820 A 2 - Corrected During Inspection Critical Deli meats in the prep unit cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 29, 2008 (Routine)

• 0470 - Critical Raw animal food [shell eggs in basement refrigerator] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Corrected During Inspection Dispensing utensils [ice scoop] improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 2 - Corrected During Inspection Critical Tuna salad, chicken salad, potato salad, egg salad, egg & bacon sandwich, and bean salad cold holding at improper temperatures
  Discard the food that has been out of temperature over night.
• 0830 - Critical The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach-in 2 door refrigerator next to the sandwich prep unit is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.

January 08, 2007 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Critical Repeat Foods in the sandwich prep cooler were cold holding at improper temperatures.
  Ensure that prepared foods are stored at 41F or below at all times. If the facility is unable to maintain foods in the sandwich prep cooler at 41F, it will be required that all foods be discarded after 4 hours, and cannot be restored and reused. Bacteria grow exponentially at temperatures between 41F - 140 F.
• 1770 C - The interior splash guard of the ice machine is in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 2810 - Ceiling in the equipment storage area (boiler room) is not smooth and easily cleanable - ceiling is unfinished. Disposable containers are being stored in this area.
  Finish the celing to make it smooth and easily cleanable.

January 12, 2006 (Routine)

• 0820 - Corrected During Inspection Critical Tuna salad and chicken salad were found cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. The person-in-charge indicated that the food items hand been out of temperature for less than 4 hours. Recommend that the facility inspect the sandwich prep unit to ensure that it is holding proper temperature - unit was found to be running at 47-50 degrees F.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  Discontinue the reuse of manufacturer containers for storage. Provide approved reusable food storage containers designed for your food storage needs.

January 03, 2005 (Routine)

• 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0480 - One small container of white powdered food product not labeled in downstairs area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils in sugar container improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  Discontinue the reuse of manufacturer containers for single-service storage.
• 1800 - Area inside ice cream unit and surface of milkshake unit has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 2720 - Trash containers not covered.
  Cover all waste containers when not in continuous use.
• 2790 - Spaces around pipes in ceiling located in downstairs bathroom need to be sealed.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3080 - Some areas in upstairs dry storage area has less than 10 foot candles. (only 3-8 foot candles of light available-verified by light meter)
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Space underneath cabinets in downstairs area needs to be sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities not maintained. Drain from handsink is clogged and staff are not able to use handwashing sink. (OPERATOR IN PROCESS OF REPAIR)
  Keep handwashing facilities maintained to encourage proper handwashing.

January 03, 2005 (Routine)

• 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0480 - One small container of white powdered food product not labeled in downstairs area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils in sugar container improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  Discontinue the reuse of manufacturer containers for single-service storage.
• 1800 - Area inside ice cream unit and surface of milkshake unit has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 2720 - Trash containers not covered.
  Cover all waste containers when not in continuous use.
• 2790 - Spaces around pipes in ceiling located in downstairs bathroom need to be sealed.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3080 - Some areas in upstairs dry storage area has less than 10 foot candles. (only 3-8 foot candles of light available-verified by light meter)
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Space underneath cabinets in downstairs area needs to be sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities not maintained. Drain from handsink is clogged and staff are not able to use handwashing sink. (OPERATOR IN PROCESS OF REPAIR)
  Keep handwashing facilities maintained to encourage proper handwashing.

January 03, 2005 (Routine)

• 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0480 - One small container of white powdered food product not labeled in downstairs area.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Dispensing utensils in sugar container improperly stored between uses.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of plasticware.
  Discontinue the reuse of manufacturer containers for single-service storage.
• 1800 - Area inside ice cream unit and surface of milkshake unit has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 2720 - Trash containers not covered.
  Cover all waste containers when not in continuous use.
• 2790 - Spaces around pipes in ceiling located in downstairs bathroom need to be sealed.
  Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
• 3080 - Some areas in upstairs dry storage area has less than 10 foot candles. (only 3-8 foot candles of light available-verified by light meter)
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3170 - Space underneath cabinets in downstairs area needs to be sealed.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3240 - Handwashing facilities not maintained. Drain from handsink is clogged and staff are not able to use handwashing sink. (OPERATOR IN PROCESS OF REPAIR)
  Keep handwashing facilities maintained to encourage proper handwashing.

March 17, 2004 (Critical Procedures)

• 0450 - Critical Worker observed using a cup to scoop ice out of ice bin used for customer beverages.
  Provide dispensing equipment to handle RTE food to prevent contamination from hands.
• 3600 - Repeat Properly prepared plans and specifications not submitted for review and approval for dry storage area upstairs.
  Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed.

November 07, 2003 (Routine)

• 0820 - Critical Sausage biscuits hot holding at improper temperatures. Item made at 9:00am and had not been out of temperature for more than 4 hours. (OPERATOR CORRECTED)
  Maintain at 140F or above through the hot holding period.
• 2310 B - The handwash station at the front area is being used for rinsing wiping cloths.
  The handwash facility identified above is to be used for washing hands only
• 1060 - The wooden pallet on hanging on the wall in the bakery area is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Paint or seal all raw wood.
• 0470 - Raw meat stored in such a manner that may cause cross contamination in upright freezer.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 2000 - Napkins at front service area by cash register not protected.
  Store single service items inverted, in plastic, or in an approved dispenser.
• 1750 - Manufacturer containers were observed reused for the storage of food and single service plasticware.
  Discontinue the reuse of single-use containers for food and single-service plasticware storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0600 - Inappropriate beverage cup returned to the food establishment for refill. (OPERATOR CORRECTED)
  Refill containers in a contamination-free process.
• 3020 - Soap was not provided at the hand washing lavatory in the bathroom downstairs
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the reach-in refrigeration units are not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3170 - Bottom area of cabinets in bakery area are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.